An Interview with Pastry Chef Jacquy Pfeiffer

Jacquy Pfeiffer's (left in photo) pastry chef career has crossed the world.
His unequaled palate of sight, taste, and touch has been displayed through his award-winning competitions.
At age 17, he earned the coveted title of Best Apprentice of his State.
Years later, the masterful artistic sculptures he created afforded him the opportunity to
become a member of the U.S. World Pastry Cup Team, and upon winning the bronze medal,
Pfeiffer achieved the highest honor awarded to a U.S. Team.

In 1995, he became the first person ever to win the National Chocolate Competition, Masters of Chocolate. Competing again in Paris for the World Final, he won first prize in presentation and second prize overall with his sculpture, "The Lore of Flight."

HIS CAREER

CookingSchools.com: When and how did you decide to become a pastry chef?

Jacquy Pfeiffer: My father owned a bakery in Alsace, France, and I started my apprenticeship in a pastry shop in Strasbourg, France, at the age of 15 in 1976.

JP: Our profession has many different aspects; therefore, one can never get bored.

CS:What was your greatest career success and biggest setback?

JP:Opening my pastry school in Chicago; so far, I have not had any
major setbacks.

CS: What is your specialty and why did you choose it?

JP: My specialty is to adapt to any environment. I worked in many different countries, and I found it very challenging to figure out a way to produce fine pastries no matter what conditions I was working in.

CS: What exactly do pastry chefs do?

JP: They bring happiness to people. When people enter a pastry shop they should be fascinated by the pastries offered and should make them think back to their childhood.

CS: How much are pastry chefs generally paid? Are they
generally paid by the hour or by salary?

JP: Pastry cooks are paid by the hour, anywhere from $6.50 to $20.00
an hour.
Pastry chefs are paid by salary, anywhere from $27,000 to $200,000 a year.

CS: Tell us about where you work. What do you like most,
least?

JP: I teach pastry in my school, I provide pastry consulting services
and I create pastry products.
What I like the least is that there is not enough hours in a day.

CS: How important is it to create & maintain relationships
within the culinary profession? If it is, how do you do it?

JP: It is crucial to always network with chefs around the world; it
always should be done on a professional level.

THE CULINARY PROFESSION

CS: What are some of the tools of the trade for pastry
chefs? Which ones do you use most?

JP: Silpat and Flexipan rubber mats revolutionized the pastry
industry; these are the ones that I used the most.

CS: What are your favorite kitchen gadgets?

JP: The small digital thermometer that beeps when a mixture reaches a
certain temperature.

CS: How much and what kind of work is done outside of the
kitchen?

JP: My wife, Laura Pfeiffer is pastry chef at Frontera grill; therefore, we always do some kind of cooking or baking at home.

CS: What are some trends that you see in the field that
might help prospective students?

JP: Attitude becomes more important than skills; skills can be taught,
attitude can't.

CS: Are there any common myths about pastry chefs? If so,
how much truth is there to them?

JP: The myth is that pastry chefs do not do much:
The reason for that is that a pastry chef is usually more organized and can
plan more ahead then a chef; therefore, they can prepare more things in
advance, and they look like they do not do much.

CS: What are some of the skills that help all pastry chefs
succeed?

JP: Never get emotional; always stay humble always learn.

CS: Are there professional certifications for pastry chefs?
If so, how important are they and how are they attained?

JP: They are important because, through a certification, a pastry chef
builds the foundation of its knowledge.

CS: What are the best ways to find a job as a pastry chef?

JP: Call up pastry schools; approach people that are already in the
industry, network.

CS: How can graduating culinary arts students gain an
advantage in their job search if they are hoping to break into the pastry
specialty?

JP: They will have more knowledge then a person that is just learning
on the field.

CS: How is the job market right now for pastry chefs? How
do you think it will be in the next five years? 10 years?

JP: The job market is great! There is about 1 pastry chef for 5 job
offers. Pastry will be so popular that this number should even get bigger.

CULINARY EDUCATION

CS: What is your degree in?

JP: Pastry science.

CS: What did you like and dislike about your culinary
education?

JP: I love to see the students understand the true meaning of our
teaching. I hate to see them leave.

CS: What factors did you consider when choosing a school of
culinary arts or culinary department?

JP: Mostly, the teacher should be the key of one's choice.

CS: Was your culinary education worth it for you? Why?

JP: It was crucial for the development of my career.

CS: For those who have the talent already, should they go
to culinary school and why?

JP: To learn the basics of our profession.

CS: What advice can you give to prospective students
thinking about an education and career in the culinary arts?

JP:
Join the profession as soon as possible; a professional in the food service is
always going to be in demand regardless of recession people will always eat.

CS: Based on what you hear in the industry, what do you
think are the most respected and prestigious pastry schools in the world
that really make a difference to students who graduate from these schools?

JP:
Lenotre and Yssingeaux are two pastry schools in France that produce good
students. French Pastry School is recognized as the only true pastry school
in the United States that is entirely dedicated to the art of pastry.

CS: Is there a major difference in the industry between
graduating from a prestigious pastry school and graduating from a college
with a pastry program?

JP: Pastry school provides a more intensive program than a college, and
therefore, the students gain a more in depth knowledge.

CS: What advice can you give to prospective culinary arts
students before they begin their education?

JP: Expect to work hard, and the dough will follow.

CS: What should culinary arts students try to get out of
their school?

JP: A true understanding of our profession.

CS: What factors should prospective culinary arts students
consider when choosing their school?

JP: Mostly, the quality and dedication of the teachers.

CS: Is there anything else you can tell us about yourself,
your career, or the profession that would be interesting or helpful to
others aspiring to enter and succeed as a pastry chef?

JP: Pastry is my passion. A life time is not enough to learn and
master every aspect of it.